CHEESY BROCCOLI SOUP

Ingredients

• 3 tbsp salted butter
• 3 tbsp extra-virgin olive oil
• 2 cups chopped onions
• 1 cup diced celery
• 2 cloves garlic, finely chopped
• 1/4 cup all-purpose flour
• 4 cups (1 L) chicken broth
• 1 cup homogenized milk
• 2 cups chopped broccoli stems
• 3 cups broccoli florets
• 2 cups shredded Swiss cheese
• 1/4 cup whipping cream

Directions

1. Melt butter with oil in a Dutch oven over medium heat. Add onions, celery and garlic; sauté for 10 minutes.
2. Add flour and cook, stirring, for 3 minutes.
3. Add 2 cups broth and cook, stirring, until thickened and smooth, about 2 minutes.
4. Gradually stir in remaining 2 cups broth and milk. Add broccoli stems and stir to combine. Bring to a boil.
5. Reduce heat and simmer, covered, stirring occasionally, until broccoli stems are tender, about 25 minutes. Remove from heat.
6. Purée mixture in batches in a blender, filling blender no more than half full for each batch.
7. Return mixture to pan over medium heat. Add broccoli florets and stir to combine. Bring to a boil.
8. Reduce heat and simmer, covered, stirring occasionally, until broccoli florets are tender, about 7 minutes.
9. Uncover and add cheese, stirring until cheese is melted. Stir in cream. Serve immediately.